Doolin Irish Seafood Chowder
photo by CelticBrewer
- Ready In:
- 2 tablespoons unsalted butter (preferably Irish)
- 1 tablespoon all-purpose flour
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 2 medium golden potatoes, peeled and diced
- 2 ounces smoked fish fillet (salmon or haddock)
- 1 lb clams or 1 lb mussel meat
- 8 ounces clam juice
- 8 ounces of cubed fish (mixture of salmon and a white fish such as haddock, pollock, hake, or cod)
- 1 cup heavy cream
- 2 cups seafood stock
- salt and pepper
- Prep all ingredients as mentioned in the list. The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own. I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same.
- Add butter and onions to a pot and sweat until onions are translucent.
- Add the carrots and celery and continue to sweat for a few more minutes.
- Add the flour to the mix and allow it to "cook out" the raw flour flavor.
- Add the potatoes, smoked fish, clam juice, and seafood stock to the pot.
- At this point, you can let the chowder simmer for a while, but at least 15 minutes or so. I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating.
- Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream). Cook for 5-10 minutes until fish is done.
- Add salt and pepper to taste. Serve with Irish Brown Bread & butter.
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